- 4-5 quarts popped popcorn (about 1 cup unpopped, I think)
- 1 1/2 cups brown sugar
- 3/4 cup unsalted butter
- 1/2 cup corn syrup (light or dark)--next time I'm trying it with maple syrup
- 1 tablespoon molasses or sorghum
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla
Remove all the unpopped kernals from the popcorn (or you might break a tooth). Spread the popcorn out onto two large baking sheets. Heat oven to 275 degrees F.
In a medium saucepan mix brown sugar, butter, syrup, and molasses. Cook and stir over medium heat until the mixture comes to a boil. Continue to boil at a moderate, steady rate, without stirring for another 5 minutes. (hard-ball stage)
Remove pan from heat. Stir in baking soda and vanilla (my favorite part of making this because the mixture foams, I think it's fun). Pour mixture over popcorn; stir gently to coat. Place in oven and bake for 20 minutes. (Switch the pans places so they cook evenly.) Stir; bake 10-15 minutes more. Spread on waxed paper to cool. Break apart and store tightly covered, if it lasts long enough to save.
Note: On a very humid day, > 60% RH, this will not turn out.
